Season the chicken breasts with salt and pepper. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, until fully cooked. Once done, remove the chicken from the skillet and let it rest.

Once cooled, shred the chicken using two forks or your hands.

In a bowl, combine sour cream, sliced jalapeños, and lime juice. Stir well until mixed. Set aside.

Lay out one flour tortilla on a clean surface. Add a generous amount of shredded chicken, 1/2 cup of cheese, and a drizzle of hot honey. Top with another tortilla.

Heat a non-stick skillet over medium heat and add a splash of olive oil. Once hot, carefully place the assembled quesadilla in the skillet. Cook for about 3-4 minutes until golden brown, then flip and cook the other side until golden and crispy. Repeat the process for the remaining quesadillas.

Once cooked, slice the quesadillas into wedges and serve with the spicy jalapeño cream sauce on the side. Garnish with extra jalapeños and lime wedges for that perfect finishing touch.